Trini River lime

Interesting, unstimulating, bland and even boring some would agree are actually suitable adjectives that describe 'rice.' Rice however,forms one of the basic food of the population in the tropics. An Indian style of rice fondly referred to as ‘Gilaa Bhaat’ is one such form of rice that is sure to leave you wanting. ‘Gilaa Bhaat’ literally translate to ‘soft, sticky, rice.’ This rice can be easily cooked and compliments any other dish. It is however great with curry duck . Cook time is approximately thirty-forty minutes (30-40mins). There are many variations to its preparation but the simplest process is to boil the  ‘white rice,’  adding salt to taste.  As the water evaporates and the rice becomes very soft,shadow beni chipped   in small pieces almost as if it is blended  and a preferred amount of margarine(optional) is added to the mix giving it a duality of colours and a rich, creamy appearance.  This taste is a "repeat" among those who use it and for first tim

Cooking a curry duck is an ultimate part of a "Trini river lime." You may be wondering why Curry duck? One of the most prominent reasons is because it couples well with almost anything on the menu and lets not deny it "Trini's love their curry." So how is curry duck prepared? The duck has to be seasoned with Trinidad's local herbs shadow beni, cilantro, onion ,garlic, pimentos, rose mary ,hot peppers and leaves of the Murraya Koenigii known locally as "karapolay."  There are different methods of cooking,one of the favorite is a good "Chunkay" which originated from the indentured labourers. A local recipe can look like this. Ingredients to cook 6 pimento peppers, chopped 1 hot pepper 1/2 onion, sliced 6 methi seeds (fenugreek) 1 tbsp curry 1/2 tbsp saffron (Turmeric) 1 tbsp amchar masala, divided water for curry mixture + water for cooking 1 hot pepper   2 cups coconut milk   2 tbsp oil While the